Chicken In Tomato Black Pepper And Coriander Sauce

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This is alva carpenter's recipe from her slim lines column of the thursday magazine. I hope you enjoy it!!

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Steps

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Cut each chicken quarter into 3 pieces.

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If you are using leg quarters , separate the leg from the thigh and cut the thigh into 2.

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Apply lemon juice and salt to the chicken.

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Keep aside.

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Heat oil in a large pan.

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Toss in the cinnamon , cardamoms and cloves.

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Let these sizzle gently on medium flame until the cardamom pods have plumped up.

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Add the ginger-garlic and onion puree.

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Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.

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Lower flame and stir-fry for 4 minutes.

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Add the paprika or chilli powder , turmeric powder and the corriander powder.

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Mix well and then stir in the tomatoes.

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Cook on medium flame for 6 minutes , stirring every 2 minutes , as it cooks.

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Add the black pepper and the chicken.

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Cook on high flame until the chicken is tender and cooked{ready to eat}.

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Add the water , mix well , cover and cook on a simmer for 25 minutes.

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Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thi.

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Ingredients

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chicken legs, lemon, juice of, salt, fresh ginger, garlic, onions, canola oil, cinnamon stick, green cardamoms, cloves, paprika, turmeric powder, coriander powder, black peppercorns, water, canned tomatoes